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Herbed Leek Tart Recipe
Herbed Leek Tart Recipe photo by Taste of Home

Herbed Leek Tart Recipe

TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 16 servings

Ingredients

  • 3 cups thinly sliced leeks (about 4 medium)
  • 1/2 cup chopped sweet red pepper
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon herbes de Provence
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 teaspoon milk
  • 2 tablespoons chopped almonds or walnuts, optional

Nutritional Facts

1 serving (1 piece) equals 194 calories, 12 g fat (5 g saturated fat), 14 mg cholesterol, 177 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside.
  2. On a lightly floured surface, roll each sheet of pastry into a 12-in. circle. Transfer to parchment paper-lined baking sheets. Spoon leek mixture over pastry to within 2 in. of edges. Fold edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk; sprinkle with nuts if desired.
  3. Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers. Yield: 2 tarts (8 servings each).
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Herbed Leek Tart in Taste of Home June/July 2006, p56

Nutritional Facts

1 serving (1 piece) equals 194 calories, 12 g fat (5 g saturated fat), 14 mg cholesterol, 177 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Herbed Leek Tart

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 28, 2013

Delicious! I served this as a side dish for a family dinner.

MY REVIEW
Reviewed May. 3, 2012

Nice. I left out the peppers and it was still good.

MY REVIEW
Reviewed Nov. 24, 2010

Have made this several times now and everyone who had it loved it! Just had one for lunch today , had it in freezer so it does freeze well...Always make several and put in freezer for future use...Delicious!

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